The Best Vegan Moussaka Recipe (Greek Style)

The Best Vegan Moussaka Recipe (Greek Style)

If you’re in the mood for some scrumptious comfort food, look no further than our Greek vegan moussaka recipe.

This dish is filled with wonderful vegetables, russet potatoes, lentils, spices and two different types of vegan cheese (because let’s face it, one just isn’t enough!).

Our vegan moussaka is one of our more lengthy recipes so you do need quite a bit of time to get this prepared and baked ready for serving, but it’s totally worth it when you take that first bite of oozing cheesy goodness.

Sliced courgettes, aubergine (eggplant) and potatoes make up the layers with the filling being lentil based and our secret béchamel recipe!

Enjoy, share with friends and feel to comment below – we like hearing from you!

Greek Vegan Moussaka

Once you give our vegan moussaka recipe a try, we promise you won't be looking anywhere else than Planet Vegans. Layers of fresh vegetables and potatoes, a lentil filling, aromatic spices are topped with vegan cheese and our special béchamel sauce.

Course Main Course
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 50 minutes
Servings 4
Calories 275 kcal



  • 2 courgettes sliced thin
  • 3 russet potatoes sliced thin
  • 1 aubergine
  • 1/2 onion diced
  • 2 garlic cloves peeled
  • 3/4 cup green lentils pre-cooked
  • 1 red bell pepper sliced thin
  • 3 tbsp fresh tomatoes chopped
  • 1 bunch fresh dill
  • 1/2 tsp oregano
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 cup vegan feta cheese crumbled
  • your favourite vegan cheese grated
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • extra virgin olive oil


  • 3 tbsp olive oil
  • 1/4 tsp nutmeg
  • 2 tbsp all purpose flour
  • 2 cups soy milk (or other non-dairy milk)


  1. Preheat oven to gas mark 10. Place racks on the upper and lower thirds of your oven. Put baking sheets in two trays and grease both with oil. Spread out the courgette across one tray and the potatoes and 3 garlic cloves in a single layer across the other. Brush the vegetables with olive oil and sprinkle lightly with salt and black pepper.

  2. Place the tray with potatoes on the upper rack of the oven and the other tray on the lower half. Roast for 10 minutes then switch racks (Courgette on top, potatoes and garlic on bottom) then roast for about 5 more minutes, until veggies are tender and starting to turn golden brown).

  3. While potatoes and courgette are roasting, remove the stem ends from the aubergines. Peel strips from them so that they have thin strips of peel remaining down the sides. Then cut them into about ½ inch slices.

  4. When potatoes and courgette are done roasting, remove them from the oven and scoop veggies into a bowl using a slotted spatula. Take the roasted garlic cloves and chop them, reserve.

  5. Re-grease the baking sheets with olive oil. Spread aubergine slices into a single layer across the two baking sheets. Sprinkle lightly with salt and pepper. Place the baking sheets in the oven and roast for 10-15 minutes, switching the baking sheets on upper and lower thirds halfway through cooking, until the slices are tender and lightly golden.

  6. While aubergine is roasting, place a sauté pan or skillet with high sides on the stovetop. Warm up 1 tbsp olive oil in the pan over medium high heat. Sauté diced onion until softened and translucent. Add roasted bell pepper slices and chopped roasted garlic, sauté for another 2 minutes. Add cooked lentils, diced tomatoes, fresh dill, oregano, cinnamon, cayenne pepper and 1/2 tsp salt to the pan and stir well. Reduce heat to medium and let mixture cook for about 5 more minutes until warmed through.

  7. When you remove the aubergine from the oven reduce to gas mark 6. Now to layer the veggies and lentil filling in a dish. Spread a thin layer of the lentils in the base of the dish, then add a layer of the potato, followed by a layer of lentils. Crumble some feta into the mix then top with a layer courgette and aubergine. Repeat this process until you reach the top of the dish. Make sure to leave room for the béchamel.

  8. Place moussaka in the oven for 20 minutes, now make the béchamel. Add 3 tbsp of oil to a saucepan and heat at medium to high heat. Sift the flour into the pan and stir vigorously. Fry the flour in the oil for a bit, stirring constantly, don’t allow it to burn, turn down your heat if it starts to stick at any point. Add the milk and stir continuously to avoid any lumps.

  9. You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes. When you’ve reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and add salt, pepper and nutmeg.

  10. Take the moussaka out of the oven and cover with the sauce. Add vegan grated cheese on top and place back in the oven for half an hour or until the top goes golden et voila!

Recipe Notes

*If you double this béchamel recipe, then just a note that the way to double it is that the flour must always be one less than the oil. So doubling this recipe would mean you use 6 tbsp of olive oil and 5 tbsp of flour.

1 thought on “The Best Vegan Moussaka Recipe (Greek Style)”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating